Bart's Coconut Curry Squash Soup Recipe

Name: Bart's Coconut Curry Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash (or any other really about 2lb); 1 chopped onion; 1 chopped tomato; 1 minced garlic clove; 2 cups vegetable stock; 1 (13 1/2 ounce) can light coconut milk; 2 teaspoons curry powder; ¼ teaspoon cayenne pepper (or to taste); 1 pinch salt and pepper (to taste); 2 -3 teaspoons fresh lemon juice; 1 tablespoon coconut oil (or what you have I suppose)

Servings: persons

1 butternut squash (or any other really about 2lb)
1 chopped onion
1 chopped tomato
1 minced garlic clove
2 cups vegetable stock
1 (13 1/2 ounce) can light coconut milk
2 teaspoons curry powder
¼ teaspoon cayenne pepper (or to taste)
1 pinch salt and pepper (to taste)
2 -3 teaspoons fresh lemon juice
1 tablespoon coconut oil (or what you have I suppose)

1
Preheat oven to 400 degrees Celsius.
2
Slice the squash in half and remove the seeds.
3
Spray a roasting tin with cooking spray and place the two halves flat side down on the tray.
4
Roast for about 30 minutes, or until the flesh feels soft when poked and it has shrunken away from the skins a bit.
5
Flip over and let cool -- once cool enough to handle, scoop out all the flesh and reserve in a bowl.
6
Meanwhile, heat a heavy-bottomed pot with a tablespoon of oil (I use Coconut oil because it is SO crazy good for you) and sweat the onions over medium-low heat.
7
Season with salt and pepper and cook until translucent, about 8 minutes, stirring occasionally.
8
Add the curry powder, optional cayenne, chopped tomato and garlic and cook, stirring occasionally, another 4-5 minutes.
9
Add the roasted squash, coconut milk and vegetable stock.
10
Stir to combine thoroughly and bring just to a boil.
11
Reduce heat to a simmer and cook, covered, for about 20 minutes or so.
12
Transfer the soup in batches to a blender and liquidize the soup to a smooth consistency.
13
Stir in the lemon juice to taste and serve.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 butternut squash (or any other really about 2lb), 1 chopped onion, 1 chopped tomato, 1 minced garlic clove, and more.

Yes, Bart's Coconut Curry Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bart's Coconut Curry Squash Soup

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